Chocolate chiffon tart - Penguin Books New Zealand
Try this irresistible recipe from Stephanie Alexander’s The Cook’s Table.
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Ingredients
- 3 gelatine leaves
- 120g bittersweet/dark chocolate (70 per cent cocoa solids), broken into pieces
- 80ml strong espresso coffee
- 3 free-range eggs, separated
- 80g caster sugar
- ½ teaspoon pure vanilla extract
- unsweetened whipped cream and sliced strawberries sprinkled with a little caster sugar (optional), to serve
- 125g unsalted butter, plus extra for buttering
- 1 cup (150g) plain flour
- 50g good-quality Dutched cocoa
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